In 1619, a hurricane sank the English merchant ship Warwick in Bermuda's Castle Harbor. The struggling settlers of Jamestown, Virginia, were desperately awaiting the shipload of fresh supplies, and keenly felt the loss. Almost 400 years later, artifacts from the wreck are helping archaeologist Grace Tsai uncover if unrefrigerated food and drink remained edible and nutritious during long sea voyages. Since 2012, Tsai, a doctoral candidate in nautical archaeology at Texas A&M University, has been studying archaeological records of provisions from three different shipwrecks from the 16th and 17th centuries and analyzing shipboard diets based on modern nutritional guidelines. Now,...